Food Microbiology

Article	Citations
Corrigendum to “Epidemiology of Staphylococcus aureus food isolates: Comparison of conventional methods with whole genome sequencing typing methods” [Food Microbiol. volume 125, January 2025, 104625]	81
Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems	74
Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media	74
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	74
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	69
Characteristics of Staphylococcus aureus biofilm matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm light combined with folic acid	67
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations	65
Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid	61
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	56
Salmonella enterica subsp. enterica virulence potential can be linked to higher survival within a dynamic in vitro human gastrointestinal model	53
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	52
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	52
Selection of food cultures with protective properties for cooked ham	52
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	50
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	44
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	43
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	40
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	39
Effect of quorum-sensing molecule 2-phenylethanol on fermentation performance of Saccharomyces cerevisiae 31 in simulated sour fish	39
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	39
Biofilm formation of Escherichia coli O157:H7 strains associated with recent reoccurring lettuce outbreaks	38
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud	38
Host defense peptides identified in human apolipoprotein B as novel food biopreservatives and active coating components	38
Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions	38
The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	38

Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	37
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	37
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	37
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods	36
Prevalence and genomic characteristics of becAB-carrying Clostridium perfringens strains	36
SRAP markers as an alternative tool for Alternaria classification	35
Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	35
Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.	34
Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica	34
Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic	34
Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	34
Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach	34
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	33
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process	33
Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei	33
Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	33
Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts	32
Peroxyacetic acid and acidified sodium chlorite reduce microbial contamination on whole chicken carcasses obtained from two processing points	31
Prevalence of Listeria monocytogenes and indicator microorganisms in Florida cantaloupe packinghouses, 2013–2014	31
Grape seed extract against Aichi virus infectivity in model foods and contact surfaces	30
Leuconostoc performance in soy-based fermentations – Survival, acidification, sugar metabolism, and flavor comparisons	30
Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis	30
Prevalence of Salmonella spp. in meat, seafood, and leafy green vegetables from local markets and vegetable farms in Phnom Penh, Cambodia	29
Editorial Board	29
Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese	29
Whole-genome sequencing analysis of uncommon Shiga toxin-producing Escherichia coli from cattle: Virulence gene profiles, antimicrobial resistance predictions, and identification of novel O-serogroups	29
Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions	28
Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains	28
Inhibition of phage-resistant bacterial pathogen re-growth with the combined use of bacteriophages and EDTA	28
Growth temperature influences the resistance of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium on lettuce to X-ray irradiation	28
A meta-analysis of microbial thermal inactivation in low moisture foods	28
Insect chitosan as a natural antimicrobial against vegetative cells of Bacillus cereus in a cooked rice matrix	28
SARS-CoV-2 remains infectious for at least a month on artificially-contaminated frozen berries	28
A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life	27
Editorial Board	27
Characterization of ornithine decarboxylase with histidine decarboxylase activity in natural histidine decarboxylase gene deletion Enterobacter hormaechei RH3	27
Modelling viability of Listeria monocytogenes in paneer	27
Investigating luxS gene expression in lactobacilli along lab-scale cocoa fermentations	27
Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation	27
Development of a qPCR method for classification of botrytized grape berries originated from Tokaj wine region	27
Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions	26
Enhancing the quality of dark tea through fermentation with Aspergillus niger: Unveiling aroma and taste characteristics	26
Bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 inhibit a spoilage exopolysaccharide producer in a refrigerated meat system	26
Comparative genomic analysis of 455 Lactiplantibacillus plantarum isolates: Habitat-specific genomes shaped by frequent recombination	25
Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity	25
Pediococcus inopinatus with a well-developed CRISPR-Cas system dominates in long-term fermented kimchi, Mukeunji	25
Alginate-based antimicrobial coating reduces pathogens on alfalfa seeds and sprouts	25
Humulus lupulus and microbes: Exploring biotic causes for hop creep	25
Droplet digital PCR method for the absolute quantitative detection and monitoring of Lacticaseibacillus casei	25
Relationships between the inhibitory efficacy and physicochemical properties of six organic acids and monolaurin against Bacillus weihenstephanensis KBAB4 growth in liquid medium	25

Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharomyces yeasts and bottle aging	25
Quantification of Salmonella transfer in cross-contamination scenarios found in chicken slaughterhouses	24
Synergistic effect of the coculture of Leuconostoc pseudomesenteroides and Lactococcus lactis, isolated from honeybees, on the generation of plant-based dairy alternatives based on soy, pea, oat, and	24
Assessment of the relationship between the MLST genetic diversity of Listeria monocytogenes and growth under selective and non-selective conditions	24
Heat shock in Cronobacter sakazakii induces direct protection and cross-protection against simulated gastric fluid stress	24
Assess different fermentation characteristics of 54 lager yeasts based on group classification	24
Oxygen management during kombucha production: Roles of the matrix, microbial activity, and process parameters	23
Isolation and characterization of Salmonella Typhimurium SL1344 variants with increased resistance to different stressing agents and food processing technologies	23
Combined treatment of pulsed light and nisin-organic acid based antimicrobial wash for inactivation of Escherichia coli O157:H7 in Romaine lettuce, reduction of microbial loads, and retention of quali	23
Pangenome analysis reveals the genetic basis for taxonomic classification of the Lactobacillaceae family	23
Inactivation of Escherichia coli K12 on raw almonds using supercritical carbon dioxide and thyme oil	23
Impact of multiple hurdles on Listeria monocytogenes dispersion of survivors	23
Molecular and proteomic response of Pseudomonas fluorescens biofilm cultured on lettuce (Lactuca sativa L.) after ultrasound treatment at different intensity levels	23
Editorial Board	23
Low-energy X-ray irradiation effectively inactivates major foodborne pathogen biofilms on various food contact surfaces	22
The food application of a novel Staphylococcus aureus bacteriophage vB_SA_STAP152 and its endolysin LysP152 with high enzymatic activity under cold temperature	22
Low-energy X-ray inactivation of Listeria monocytogenes in mono-/co-culture biofilms with Pseudomonas fluorescens on food contact surfaces	22
3-Hydroxypropionic acid contributes to the antibacterial activity of glycerol metabolism by the food microbe Limosilactobacillus reuteri	22
Microbial composition and dynamics in environmental samples from a ready-to-eat food production facility with a long-term colonization of Listeria monocytogenes	22
Heat resistance of five spoilage microorganisms in a carbonated broth	22
Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu	21
Relative performance of commercial citric acid and quaternary ammonium sanitizers against Listeria monocytogenes under conditions relevant to food industry	21
Which domestic refrigerator temperatures in Europe? - Focus on shelf-life studies regarding Listeria monocytogenes (Lm) in ready-to-eat (RTE) foods	21
Lactic fermentation of cooked, comminuted mussel, Perna canaliculus	21
Mixing postharvest fungicides and sanitizers results in unpredictable survival of microbes that affect cantaloupes	21
Microbial community structure and interactions between Aspergillus oryzae and bacteria in traditional solid-state fermentation of Jiangqu	21
Effects of osmotic and high pressure stress on expression of virulence factors among Enterococcus spp. isolated from food of animal origin	21
Effect of Hanseniaspora vineae and Saccharomyces cerevisiae co-fermentations on aroma compound production in beer	21
Emergence of Salmonella Infantis carrying the pESI-like plasmid from eggs in egg grading and packing plants in Korea	21
Differentiation of Saccharomyces species by lipid and metabolome profiles from a single colony	20
Germination and outgrowth of Bacillus mycoides KBAB4 spores are impacted by environmental pH, quantitatively analyzed at single cell level with sporetracker	20
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks	20
Geobacillus stearothermophilus STCC4517 spore suspensions showed survival curves with shoulder phenomena independent of sporulation temperature and pH, whose duration was an exponential function of tr	20
It takes two to attach - endo-1,3-β-d-glucanase as a potential receptor of mannose-independent, FimH-dependent Salmonella Typhimurium binding to spinach leaves	20
An international inter-laboratory study to compare digital PCR with ISO standardized qPCR assays for the detection of norovirus GI and GII in oyster tissue	20
Enterotoxigenic Staphylococcus aureus in Brazilian artisanal cheeses: Occurrence, counts, phenotypic and genotypic profiles	20
Escherichia coli O157:H7 is challenged by the presence of Pseudomonas, but successfully co-existed in dual-species microbial communities	19
Films of biopolymers, pectin and gellan, enriched with natamycin and clove essential oils for the packaging of Corn tortilla: Protection against Staphylococcus aureus and Candida parapsilosis	19
Survival kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated enoki and wood ear mushrooms during long-term storage	19
Live holding of red king crab (Paralithodes camtschaticus) and snow crab (Chionoecetes opilio) — Effect on microbial growth in processed leg meat during refrigerated storage	19
Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine	19
Co-culture fermentation of Debaryomyces hansenii and Bacillus atrophaeus alleviates quality deterioration of litchi fruit by ameliorating microbial community diversity and composition	19
Three stilbenes make difference to the antifungal effects on ochratoxin A and its precursor production of Aspergillus carbonarius	19
The synergic interaction between environmental factors (pH and NaCl) and the physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C.	19
Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production	18
Bacillus subtilis fermented shrimp waste isolated peptide, PVQ9, and its antimicrobial mechanism on four Gram-positive foodborne bacteria	18
Editorial Board	18
Exploiting tropical fruit processing coproducts as circular resources to promote the growth and maintain the culturability and functionality of probiotic lactobacilli	18
Quantitative detection of trace VBNC Cronobacter sakazakii by immunomagnetic separation in combination with PMAxx-ddPCR in dairy products	18
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation	18
Antibiofilm activity of LAE (ethyl lauroyl arginate) against food-borne fungi and its application in polystyrene surface coating	18
Editorial Board	18
The cytotoxic potential of Bacillus cereus strains of various origins	18
Efficacy and mechanism of action of food isolated yeasts in the control of Aspergillus flavus growth on pistachio nuts	18
Common food preservatives impose distinct selective pressures on Salmonella Typhimurium planktonic and biofilm populations	18
Mechanism of Polygonum hydropiper reducing ethyl carbamate in Chinese rice wine (Huangjiu) brewing	17
Species-level understanding of the bacterial community in Daqu based on full-length 16S rRNA gene sequences	17
Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples	17
The Gamma concept approach as a tool to predict fresh produce supporting or not the growth of L. monocytogenes	17
Proanthocyanidins and volatile aroma of cranberry juice are modulated by its microbiota and processing environment	17
Distribution and prevalence of enterotoxigenic Staphylococcus aureus and staphylococcal enterotoxins in raw ruminants’ milk: A systematic review	17
Prevalence, antibiotic resistance, virulence genes and molecular characteristics of Salmonella isolated from ducks and wild geese in China	17
To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts	17
Cross-contamination of mature Listeria monocytogenes biofilms from stainless steel surfaces to chicken broth before and after the application of chlorinated alkaline and enzymatic detergents	17
Carvacrol encapsulation into nanoparticles produced from chia and flaxseed mucilage: Characterization, stability and antimicrobial activity against Salmonella and Listeria monocytogenes	17
Combined treatment of ε-polylysine and heat damages protective structures and spore inner membranes to inactivate Bacillus subtilis spores	17
Development of quantitative real-time PCR and digital droplet-PCR assays for rapid and early detection of the spoilage yeasts Saccharomycopsis fibuligera and Wickerhamomyces anomalus in bread	16
Editorial Board	16
Influence of type, concentration, exposure time, temperature, and presence of organic load on the antifungal efficacy of industrial sanitizers against Aspergillus brasiliensis (ATCC 16404)	16
Metabolic heterogeneity and techno-functional attributes of fermented foods-associated coagulase-negative staphylococci	16
Enhancing viability of dried lactic acid bacteria prepared by freeze drying and spray drying via heat preadaptation	16
Editorial Board	16
Correlation of organic acid tolerance and genotypic characteristics of Listeria monocytogenes food and clinical isolates	16
Transition of microbial contamination on the surface of carcass during the cattle slaughter process	16
Application of natamycin and farnesol as bioprotection agents to inhibit biofilm formation of yeasts and foodborne bacterial pathogens in apple juice processing lines	16
The changing microbiome of poultry meat; from farm to fridge	16
Levels of T-2 toxin and its metabolites, and the occurrence of Fusarium fungi in spring barley in the Czech Republic	16
Identification of the genetic elements involved in biofilm formation by Salmonella enterica serovar Tennessee using mini-Tn10 mutagenesis and DNA sequencing	16
Induction of viable but nonculturable Salmonella spp. in liquid eggs by mild heat and subsequent resuscitation	16
Butyrate decreases Campylobacter jejuni motility and biofilm partially through influence on LysR expression	16

Preservation status and microbial communities of vacuum-packed hot smoked rainbow trout fillets	15
Microbial diversity in sherry wine biofilms and surrounding mites	15
Exploring the microbial diversity of novel misos with metagenomics	15
Escherichia coli O157:H7 had a high degree of acid resistance in the presence of osmolytes (glycerol, glycine or fructose) by altering its lipid membrane composition	15
Efficacy of oxidative disinfectants, quaternary ammonium compounds and dry heat on the inactivation of Salmonella Enteritidis in different cellular states	15
Comprehensive identification of pathogenic microbes and antimicrobial resistance genes in food products using nanopore sequencing-based metagenomics	15
To be or not to be required: Yeast vitaminic requirements in winemaking	15
Using plasma-activated water for decontamination of Salmonella spp. on common building surfaces in poultry houses	15
Abating biogenic amines and improving the flavor profile of Cantonese soy sauce via co-culturing Tetragenococcus halophilus and Zygosaccharomyces rouxii	15
Independent evaluation of a DNA microarray system for Salmonella detection in ground beef	15
Antimicrobial effect of garlic against foodborne pathogens in ground mutton	15
Effect of oil exposure stages on the heat resistance of Salmonella enterica serovar Enteritidis phage type 30 in peanut flour	15
Two-component system LiaSR negatively regulated the acid resistance and pathogenicity of Listeria monocytogenes 10403S	15
Bacterial microbiota shifts in vacuum-packed beef during storage at different temperatures: Impacts on blown pack spoilage	15
The functional starter and its genomic insight for histamine degradation in fish sauce	15
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review	15
Mechanisms adopted by Salmonella to colonize plant hosts	15
Biodiversity and antibiotic resistance profile provide new evidence for a different origin of enterococci in bovine raw milk and feces.	15
Biocontrol of Salmonella Schwarzengrund and Escherichia coli O157:H7 planktonic and biofilm cells via combined treatment of polyvalent phage and sodium hexametaphosphate on foods and food contact surf	15
Efficacy of cleaning and sanitizing procedures to reduce Listeria monocytogenes on food contact surfaces commonly found in fresh produce operations	14
Lactic acid bacteria starter in combination with sodium chloride controls pathogenic Escherichia coli (EPEC, ETEC, and EHEC) in kimchi	14
Evaluating the fate of Escherichia coli O157:H7 and Salmonella spp. on cucumbers	14
Impact of population density and stress adaptation on the internalization of Salmonella in leafy greens	14
Safety assessment of white colony-forming yeasts in kimchi	14
Sensomic comparison of lager beers fermented by selected Saccharomyces pastorianus yeast strains	14
Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii	14
Multiplex PCR method for the detection of human norovirus, Salmonella spp., Shigella spp., and shiga toxin producing Escherichia coli in blackberry, coriander, lettuce and strawberry	14
Whole genome enrichment approach for genomic surveillance of Toxoplasma gondii	14
Assessment of trans-cinnamaldehyde and eugenol assisted heat treatment against Salmonella Typhimurium in low moisture food components	14
L. monocytogens exhibited less cell membrane damage, lipid peroxidation, and intracellular reactive oxygen species accumulation after plasma-activated water treatment compared to E. coli O157:H7 and S	14
Development of a quantitative microbiological spoilage risk assessment (QMSRA) model for cooked ham sliced at retail	14
Microbiological analysis of frozen profiteroles and mini chocolate eclairs implicated in a national salmonellosis outbreak	14
Genomic diversity and characterization of Listeria monocytogenes from dry-cured ham processing plants	14
Study of the microbial diversity of a panel of Belgian artisanal cheeses associated with challenge studies for Listeria monocytogenes	14
Sucrose contributed to the biofilm formation of Tetragenococcus halophilus and changed the biofilm structure	14
Quantification of hepatitis E virus in raw pork livers using droplet digital RT-PCR	14
Propidium monoazide (PMA) qPCR assay compared to the plate count method for quantifying the growth of Salmonella enterica serotypes in vacuum-packaged turkey breast combined with a mathematical modeli	14
Application of bacteriophages EP75 and EP335 efficiently reduces viable cell counts of Escherichia coli O157 on beef and vegetables	13
A systematic review and meta-analysis indicates a substantial burden of human noroviruses in shellfish worldwide, with GII.4 and GII.2 being the predominant genotypes	13
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee	13
Editorial Board	13
The impact of environmental conditions and milk type on microbial communities of wooden vats and cheeses produced therein	13
Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system	13
Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR	13
Regulatory function of sigma factors RpoS/RpoN in adaptation and spoilage potential of Shewanella baltica	13
Glutathione metabolism contributes to citric acid tolerance and antioxidant capacity in Acetobacter tropicalis	13
Understanding inactivation of Listeria monocytogenes and Escherichia coli O157:H7 inoculated on romaine lettuce by emulsified thyme essential oil	13
The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk	13
Weather factors, soil microbiome, and bacteria-fungi interactions as drivers of the epiphytic phyllosphere communities of romaine lettuce	13
Editorial Board	13
Corrigendum to “Assessment of the relationship between the MLST genetic diversity of Listeria monocytogenes and growth under selective and non-selective conditions” [Food Microbiol. 114 (2023) 104303]	13